Morning Buns

Pillowy Morning Burns, inspired by the original Brittany Buns from Madison, Wisconsin, need no caramel or pecans. They're perfect in their buttery, sugar-crusted simplicity. The recipe is from The New Midwestern Table (clarksonpotter.com) by Minnesota chef Amy Thielen.

Breakfast Wild Rice

For a hearty breakfast, serve steaming wild rice topped with toasted pecans, maple syrup, milk or half-and-half, and a pat of melty butter. The recipe comes from The New Midwestern Table (clarksonpotter.com) by Minnesota chef Amy Thielen.

Old-Fashioned Potato Doughnuts with Coffee Glaze

Amy Thielen’s nutmeggy Old-Fashioned Potato Doughnuts follow her grandmother’s farmhouse recipe, but instead of powdered sugar, she tops them with vanilla-coffee icing. The recipe comes from Amy’s book The New Midwestern Table (clarksonpotter.com).

Chicken Paprikash

Rosemary and slow-cooked onion yield a savory-sweet base for Chicken Paprikash. For a tangy finish, Minnesota chef Amy Thielen stirs a shot of fermented-pickle brine into the sauce. The recipe comes from Amy's book The New Midwestern Table (clarksonpotter.com).

Buy the book

Winner of a 2014 James Beard Award, The New Midwestern Table (Clarkson Potter, $35) is a heartfelt celebration of our region’s food and laced with photos and thoughtful essays. The 200 recipes range from old-school sweet-and-sour meatballs to a contemporary blackberry sangria. Look for Amy Thielen’s second book later in 2015. clarksonpotter.com